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Gorgonzola-basil Phyllo Kisses A web-exclusive recipe from Italian Cooking and Living|
6 sheets phyllo dough
4 tablespoons unsalted butter, melted
1/2 pound Gorgonzola Piccante, cut into 24 pieces
24 basil leaves
Cut each sheet of phyllo into quarters. Brush each piece with
the butter, fold in half, brush with the butter again, and fold in half again;
spoon in 1 piece of Gorgonzola and close into a moneybag or kiss shape with
your fingers. Continue until you finish all the phyllo dough and Gorgonzola.
Place on a baking sheet, brush the tops with butter, and
freeze until you are ready to bake (up to 2 months in sealed containers); or
bake in a preheated 425° oven for 15 minutes, or until golden and crisp.
Garnish each kiss with a basil leaf and serve hot. Serves 12
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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